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eared steak on a Blackstone griddle topped with melting butter, garlic cloves, and fresh rosemary.
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Steak on a Blackstone Griddle

Here's how I like to make steak on my blackstone griddle.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: dinner
Cuisine: American
Keyword: Beginnner Steak Griddle, Blackstone Griddle Steak, Blackstone Steak, Griddle Steak, NY Strip Steak, Steak on a Griddle
Servings: 2

Equipment

  • 1 Spatula

Ingredients

  • 1 thick steak 1.5–2 inches thick (ribeye or New York strip recommended)
  • Kosher Salt
  • 1 –2 tablespoon high smoke point oil grape seed or avocado
  • 8 oz baby bella mushrooms sliced
  • 1 small white onion sliced
  • 2 tablespoon butter
  • 2 cloves garlic crushed
  • Fresh rosemary sprigs
  • Montreal steak seasoning for finishing
  • Optional: Worcestershire sauce for veggies

Instructions

Choose & prep the steak:

  • Pick a thick, well-marbled steak (1.5–2 inches) to ensure a good crust without overcooking.
  • Season generously with salt 30–60 minutes before cooking. For a deeper flavor, you can dry brine 24 hours ahead.
  • Pat the steak dry before cooking; moisture prevents a proper crust.

Preheat the griddle:

  • Set middle burners on high and outside burners on low. Target surface temperature: 450–500°F.

Oil the griddle:

  • Add a high smoke point oil and let it heat for ~1 minute until shimmering.

Sear the steak:

  • Place the steak on the griddle away from you.
  • Apply light pressure with a spatula for 1 minute, then let it cook another minute without touching.
  • Flip the steak to a new spot and repeat.
  • Rotate the steak to sear edges and the fat cap, ~15 seconds per side.

Cook veggies in steak drippings:

  • Move steak to a cooler spot on the griddle (low heat).
  • Add mushrooms and onions to the oil and steak drippings.
  • Season with Montreal steak seasoning and cook while occasionally tossing.
  • Optional: Add a splash of Worcestershire sauce near the end.

Finish steak with butter & herbs:

  • Add butter, crushed garlic, and rosemary to the steak corner of the griddle.
  • Baste the steak with melted butter using a spatula.
  • Pull steak about 5°F below your desired internal temperature (130°F for medium-rare).

Rest the steak:

  • Let the steak rest 5–10 minutes. Sprinkle Montreal steak seasoning on top while resting.
  • Mix any remaining butter and herb juices into the mushrooms and onions.

Serve:

  • Slice steak against the grain and serve with mushrooms and onions.